Nutritional Facts

Directions

Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool.

Place potatoes in a large bowl. Add the eggs, onion, bacon and parsley. In a small bowl, combine the mayonnaise, relish, mustard, vinegar, lemon juice and seasonings. Pour over potato mixture and toss gently to coat. Refrigerate until chilled.Yield: 8 servings.

"Outstanding potato salad -- excellent texture, just enough variety, and appropriate proportion of flavors. Received rave reviews at Thanksgiving. My husband wanted a bit more tang, perhaps by adding paprika, so I will try that next time."